Quick, Colourful Tofu Stir-Fry

"My sis and me came up with this super easy, healthy and quick recipe one evening, cause we had some veggies to use up and were looking for a filling dinner. This is great on its own, but equally so paired with brown rice or asian noodles. Feel free to add or substract veggies of your choice."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:
15mins
Ingredients:
7
Serves:
2
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ingredients

  • 1 small pak choi, diced (separate leaves and stems as leaves need shorter cooking time)
  • 1 bell pepper, sliced into strips
  • 1 onion, diced
  • 1 garlic clove, sliced
  • 2 tomatoes, diced
  • 200 g tofu, diced (feel free to marinate it beforehand or use a flavoured one)
  • 1 tablespoon oil (I use a chili-infused one)
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directions

  • Heat oil in a large frying pan or a wok.
  • Add in all of the veggies except for the pak choi leaves. Sautee over medium heat for 5 minutes stirring once in a while.
  • Season with rosemary and curry powder.
  • Add the tofu and sautee for another 5 minutes. Now add the pak choi leaves. Sautee until leaves have shrunken (approx. 2 minutes).
  • Remove from heat and stir in any optional toppings. Season with salt to taste.
  • Enjoy plain, with brown rice or noodles. :).

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Reviews

  1. Yum! Loved this. Made using 1 pound baby bok choy. Redd bell pepper and a diced jalapeno. Served over jasmine rice. I did use curry powder but skipped the rosemary.
     
  2. This made a very nice, healthy meal. I added some mushrooms and carrots and a low sodium soy sauce for a little more flavor, but otherwise made as stated. We enjoyed this with some brown rice and stuffed the rice and stir-fry in corn tortillas. Very yummy! Next time I'd like to try this with fresh Rosemary and I think it would give it even better flavor. I'm sure we'll be trying this again. It's a great recipe to play around with. Thanks! Made and reviewed for Aussie/NZ Recipe Swap February 2011.
     
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